Soft, melt in your mouth cookies with a fudgy, brownie-like centre. Perfect for festive parties!
Line a large baking tray with baking paper and set to one side.
In a large bowl, mix together the flour and cocoa powder until well combined.
Add the vegan butter and use your fingers to rub it into the dry mixture to make a breadcrumb texture.
Stir in the caster sugar.
Mix together the plant-based milk and your flavour extract of choice. Then add it to the bowl with the dry mixture.
Use a spoon to mix everything in until it starts to stick together, then use your hands to form a ball of dough. It will seem dry at first but should stick together easily when you get your hands in there.
Cover the dough and place it in the fridge for 30 minutes.
Preheat your oven to 180°C / 350°F (160°C / 325°F if you're using a fan or convection oven.)
Remove the dough from the fridge after the 30 minutes and divide it into 8 equal pieces***. Use your hands to roll each piece into a ball and flatten it to a disc that's around 1 to 1.5 inches thick.
Put the icing sugar onto a shallow plate and roll each disc in it until completely covered. The more you use, the better they will look once baked.
Place the cookies onto the tray and bake for 10 minutes. They will still be a bit wobbly when you remove them from the oven but will become fudgy and chewy when cool. Make sure to let them cool completely before you try to remove them from the tray.****